Fuss-Free Chipotle Salmon & Rapid Rice

Name: Fuss-Free Chipotle Salmon & Rapid Rice with Corn Chips & Sour Cream
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 1 tin Sweetcorn; 280 g Salmon; 1 packet Microwavable Basmati Rice; 1 Sweet & Savoury Glaze; ½ packet Mild Chipotle Sauce; 1 Sour Cream; 1 Corn Chips; 1 packet Baby Spinach Leaves; 1 drizzle olive oil; 1 tsp honey; 20 g butter; 1 drizzle white wine vinegar

with Corn Chips & Sour Cream

Recipe Development TeamUpdated on July 17, 2026

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Calories

:

1090 kcal

Protein

:

38.9g protein

Total

:

15 minutes

Difficulty

:

Easy

Allergens:

Fish
Soy
Milk
Fish
Eggs
Soy
Milk
Sesame
May contain traces of allergens

The bold flavours of our mild chipotle sauce are a hit every time! Tonight’s meal is no exception; tender salmon, marinated in chipotle and barbecue sauce, is piled onto fluffy rice and served with crispy corn chips and a dollop of cool sour cream. It’s the perfect mix of smokey, hot and refreshing in every bite.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 tin

Sweetcorn

280 g

Salmon

(Contains: Fish)

1 packet

Microwavable Basmati Rice

1

Sweet & Savoury Glaze

(Contains: Soy)

½ packet

Mild Chipotle Sauce

(May be present: Fish, Eggs, Soy, Milk, Sesame)

1

Sour Cream

(Contains: Milk)

1

Corn Chips

1 packet

Baby Spinach Leaves

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

20 g

butter

(Contains: Milk)

1 drizzle

white wine vinegar

Nutrition

Energy (kJ)4570 kJ

Calories1090 kcal

Fat64.4 g

of which saturates25.1 g

Carbohydrate87.3 g

of which sugars15.3 g

Dietary Fibre4.8 g

Protein38.9 g

Cholesterol1.1 mg

Sodium730 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Drain sweetcorn. Pat salmon dry with paper towel and season both sides with salt and pepper. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the kernels are ‘popping’ out.

2

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Remove pan from heat, then add sweet & savoury glaze. Toss to coat. Season to taste. TIP: Patting the skin dry helps it crisp up in the pan!

3

• To the bowl with corn, add baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Microwave basmati rice until steaming, 1 minute.

4

• Divide rapid rice between bowls. • Top with sweet & savoury salmon and corn salad. • Dollop with sour cream and drizzle mild chipotle sauce. • Serve with corn chips. Enjoy!